Easy Oven-Baked Chicken Shawarma with Tahini

Bella Hayes

This easy oven-baked chicken shawarma is marinated in warm spices and baked to juicy perfection, served with a creamy homemade tahini sauce. It delivers authentic Middle Eastern flavor with minimal hands-on effort, perfect for a quick weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 385 kcal

Ingredients

1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
2 tbsp olive oil
1 tbsp lemon juice freshly squeezed
2 tsp ground cumin
2 tsp paprika smoked or regular
1 tsp ground coriander
1 tsp garlic powder
1 tsp salt
0.5 tsp black pepper freshly ground
0.5 cup plain Greek yogurt for the tahini sauce
0.25 cup tahini well-stirred
1 tbsp lemon juice for the tahini sauce
1 clove garlic minced, for the tahini sauce
2 tbsp water for the tahini sauce, adjust as needed

Notes

Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Make-Ahead: The chicken can be marinated overnight for convenience. The tahini sauce can be made up to 2 days ahead and stored in the fridge. Variations: For a spicier kick, add 1/2 teaspoon of cayenne pepper to the marinade. You can also use chicken breast, but thighs are recommended for juiciness. Serving Suggestion: Serve in a bowl with quinoa, chopped cucumbers, tomatoes, and pickled onions for a complete shawarma bowl.